Hello, I am Jane. Today, I’m gonna show you how to prepare pan seared seabass fillet on fennel puree with fennel crisps and crispy capers recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers Recipe
Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook pan seared seabass fillet on fennel puree with fennel crisps and crispy capers using 8 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- Get 2 fillets of seabass
- Prepare 2 small fennels
- Make ready 1/2 shallot
- Take 2 tbsp olive oil
- Take 1 tbsp Greek yoghurt
- Prepare Salt and pepper
- Prepare 2 tsp drained and dried capers
- Take Grated orange zest to serve
Instructions to make Pan seared seabass fillet on fennel puree with fennel crisps and crispy capers:
- For the fennel puree - slice the fennel with a mandoline and save few slices for the crisps. In a pot, add the olive oil and the chopped shallot, let soften. Add the sliced fennels, season with salt and pepper, cover with water and let simmer until soften and ready to blend. Once is ready, blend with the yoghurt. You could smoothen this by passing through a sieve.
- Heat a tbsp of olive oil in a frying pan, dry and score the seabass skin, season with salt and pepper and pan sear, skin first until golden and crispy. Set aside and in the meantime fry the capers and the sliced fennel to serve. Plate the puree first, fish fillets, top with the fennels’ crisps and capers and grate some orange zest.
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